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Carrot and cinnamon cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in a cozy moment with a slice of light and fluffy carrot cake paired with a comforting cup of tea!
Ingredients:
  • Melted butter, to grease
  • 150g (1 cup) self-raising flour
  • 80g (1/2 cup) wholemeal self-raising flour
  • 5.00 gm ground cinnamon
  • 155g (3/4 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) reduced-fat milk
  • 60ml (1/4 cup) vegetable oil
  • 2 eggs, lightly whisked
  • 240g (about 2 large) carrots, peeled, finely shredded
  • 12.00 gm icing sugar
  • 0.63 gm ground cinnamon, extra
Instructions:
  • Preheat your oven to 180°C. Gently brush a 20cm round cake pan with melted butter to grease it lightly, then line the base with non-stick baking paper.
  • Combine the sifted flours and cinnamon in a medium bowl. Add the husks, then mix in the sugar. In a separate bowl, whisk together the milk, oil, and eggs. Pour the wet mixture into the dry ingredients and use a wooden spoon to blend until smooth and well combined.
  • Gently fold carrots into batter until incorporated. Transfer to pan and bake in preheated oven for 45 minutes, or until a skewer inserted in the center comes out clean. Let sit for 5 minutes, then invert onto a wire rack to cool.
  • Mix the icing sugar and extra cinnamon in a small bowl, then dust over the cooled cake before slicing into wedges for serving.

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